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Green Beans with Warm Dijon Vinaigrette

With Mazola® Canola Olive Oil Blend

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  • 1 pound fresh green beans, trimmed
  • 2 teaspoons white wine vinegar
  • 1 teaspoon sugar
  • 1 tablespoon finely minced red onion
  • 1 clove garlic, finely minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon leaf thyme
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon black fine grind pepper
  • 5 tablespoons Mazola® Canola Olive Oil Blend
  • 1/4 cup toasted sliced almonds
  • 2 tablespoons grated Parmesan cheese


  1. To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper toweling. Set aside.
  2. Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
  3. Heat 1 tablespoon oil in large nonstick skillet. Add beans and sauté 3 three minutes. Add vinaigrette; stir beans to coat and sauté an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.

Recipe Tip – Both the vinaigrette and blanched green beans can be prepared ahead of time and kept in the refrigerator.

Frozen Green Bean Variation: Skip the blanching step and sauté frozen beans in large covered skillet for 3 to 4 minutes. Follow remaining directions.